Best 2 Wiltons Chocolate Buttercream Icing Recipes
In the realm of baking, there lies an irresistible creation that elevates cakes, cupcakes, and desserts to new heights of decadence: Wilton's Chocolate Buttercream Icing. This luscious frosting, renowned for its velvety texture and rich chocolate flavor, has become a beloved staple in the kitchens of home bakers and professional pastry chefs alike. With its ability to transform ordinary treats into extraordinary masterpieces, Wilton's Chocolate Buttercream Icing has earned a reputation as the ultimate indulgence for chocolate lovers. In this comprehensive guide, we will delve into the art of crafting this iconic frosting, unraveling the secrets to achieving the perfect consistency, depth of flavor, and effortless spreadability. Whether you're a seasoned baker or just starting your culinary journey, we'll equip you with the knowledge and techniques to elevate your baking creations with this irresistible chocolate buttercream icing.
Here are our top 2 tried and tested recipes!
WILTON'S CHOCOLATE BUTTERCREAM ICING, DECORATOR ICING/FROSTING
This is the recipe directly from Wilton's website for their chocolate buttercream decorating icing. You can make it soft and spreadable or as stiff as you need by adjusting the amount of milk or water you add. Just follow the directions and it'll come out perfect every time.
Provided by Realtor by day
Categories Dessert
Time 10m
Yield 3 cups, 12 serving(s)
Number Of Ingredients 6
Steps:
- Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk, 1 tbsp at a time until you get the desired consistency and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
- Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.
- Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.
- For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.
Nutrition Facts : Calories 322.4, Fat 16.9, SaturatedFat 7.4, Cholesterol 20.9, Sodium 70.2, Carbohydrate 43.1, Fiber 1, Sugar 39.2, Protein 1.2
WILTON BUTTERCREAM ICING
A great icing that we used in Wilton Cake Decorating Class. Would produce amazing results everytime. Thinning is done easily by adding water. This recipe makes "stiff" consistency. To make "medium" add one tablespoon milk or water. To make "thin" icing (perfect consistency for decorating a cake with the basic coating) Add two tablespoons of milk or water. If you want pure white icing, which is the perfect base to tint, use the white crisco shortening and any clear vanilla extract (wilton makes a great one). Using any others will give a faint creamy color that may affect the shade you try and tint with. Using water will give you a stable product that needs no refridgeration and the icing will keep indefinately in the fridge if you keep it in a covered container. If it dries out in the fridge you can always just add a bit of water to bring it back to the consistency you need. If you over thin at any time, just add more icing sugar to thicken. Very versatile product!
Provided by Shandibear
Categories Dessert
Time 10m
Yield 3 cups, 18 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter and shortening with mixer.
- add vanilla.
- gradually add sugar, one cup at a time, beating on medium speed.
- scrape sides and bottom of bowl often.
- when all sugar has been mixed in, icing will appear dry. Add milk or water and beat at medium speed until ready to use.
- refridgerate leftover icing in an airtight container.
- Rewhip before using.
- *****For chocolate icing.
- Add cocoa powder or melted chocolate when adding the sugar.
Nutrition Facts : Calories 209.2, Fat 11.4, SaturatedFat 5.2, Cholesterol 13.8, Sodium 47.2, Carbohydrate 28.8, Fiber 1.2, Sugar 26.2, Protein 0.8
Tips:
- Use high-quality chocolate: Wilton's Chocolate Buttercream Icing is made with unsweetened chocolate, which provides a rich and intense chocolate flavor. Be sure to use a high-quality chocolate that you enjoy the taste of.
- Bring the butter and cream to room temperature: This will help them combine smoothly and create a light and fluffy icing.
- Beat the butter and cream together until light and fluffy: This will take a few minutes, but it's important to be patient. The more you beat the butter and cream, the lighter and fluffier the icing will be.
- Add the melted chocolate gradually: This will help prevent the icing from curdling.
- Flavor the icing to your liking: You can add a variety of flavors to Wilton's Chocolate Buttercream Icing, such as vanilla extract, almond extract, or coffee extract. You can also add a pinch of salt to enhance the chocolate flavor.
- Use the icing immediately or store it in the refrigerator: Wilton's Chocolate Buttercream Icing can be used immediately or stored in the refrigerator for up to 2 weeks. If you store the icing in the refrigerator, be sure to bring it to room temperature before using it.
Conclusion:
Wilton's Chocolate Buttercream Icing is a delicious and versatile icing that can be used to frost cakes, cupcakes, and other desserts. It's easy to make and can be customized to your liking. Whether you're a beginner or an experienced baker, you're sure to love this recipe.
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